| 氧化和湿热处理对马铃薯淀粉功能特性的影响 |
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| 引用本文： | 周凤超,李禹儒,赵俊梅,张鹏,姜浩岩.氧化和湿热处理对马铃薯淀粉功能特性的影响[J].食品工业科技,2018,39(15):31-36. |
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| 作者姓名： | 周凤超 李禹儒 赵俊梅 张鹏 姜浩岩 |
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| 作者单位： | 绥化学院食品与制药工程学院, 黑龙江绥化 152061 |
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| 基金项目： | 黑龙江省大学生创新训练项目(201710236020)。 |
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| 摘 要： | 对原料淀粉进行改性处理可以改善其功能特性,使其更好的在食品中应用。利用氧化和湿热处理的方法改性马铃薯淀粉,并通过对其微观结构、膨润能力和溶解度、糊化特性和凝胶强度的测定,对改性马铃薯淀粉样品的功能特性进行了评价。偏光显微镜和扫描电镜结果显示,氧化作用主要发生在马铃薯淀粉颗粒的非结晶区域。氧化和湿热处理均使马铃薯淀粉的糊化温度升高、粘度降低,且两种处理方法均提高了马铃薯淀粉的热稳定性。凝胶强度测定结果显示,0.2%氧化剂浓度处理的马铃薯淀粉凝胶强度显著提高(p<0.05)。
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| 关 键 词： | 氧化处理 湿热处理 马铃薯淀粉 功能特性 |
| 收稿时间： | 2017-11-09 |
Effect of Oxidation and Heat Moisture Treatments on Functional Properties of Potato Starch |
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| ZHOU Feng-chao,LI Yu-ru,ZHAO Jun-mei,ZHANG Peng,JIANG Hao-yan.Effect of Oxidation and Heat Moisture Treatments on Functional Properties of Potato Starch[J].Science and Technology of Food Industry,2018,39(15):31-36. |
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| Authors: | ZHOU Feng-chao LI Yu-ru ZHAO Jun-mei ZHANG Peng JIANG Hao-yan |
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| Affiliation: | College of Food and Pharmaceutical Engineering, Suihua University, Suihua 152061, China |
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| Abstract: | Modification of native starch can improve its functional properties and make it better used in food. The effects of oxidation and heat moisture treatments on the functional properties of potato starch were evaluated by measuring starch morphology,welling power,solubility,pasting properties and gel strength. Polarized light and scanning electron microscopy results showed that oxidation mainly acts on the amorphous regions of the potato starch granules. Both of the oxidation and heat moisture treatments increased the pasting temperature and reduced the viscosity of potato starch,and the thermal stability of potato starch was improved by the two treatment methods. Gel strength measurement results showed that the strength of potato starch gel treated by 0.2% oxidant concentration increased significantly(p<0.05). |
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